The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Cooking Methods › Re:Cooking Methods
Sous-vide is a great technique. I wouldn’t call it a larger world – heck I’ve been warming vacuum sealed cooked foods this way for years, just never thought to actually cook using it. It is a great technique, don’t get me wrong, but it has it’s limitations as all methods do. The rule that should reign for all meats is temp. This is easily done with Sous-vide but lacks in flavor layering/profiles such as BBQ; much more difficult to maintain temps, but to answer your question temp.,not seasoning, and yes Sous-vide would have knocked your socks off. Also dry aging with full 360 degree air flow is better than putting the meat on a rack.